Vegan Strawberry Rhubarb Galette
1 c. uncooked quinoa
¼ c. brown sugar
2 tbsp. Earth Balance® Original Buttery Spread, melted
2 tbsp. maple syrup
3 c. rhubarb, sliced
3 c. strawberries, sliced
1 lemon, zested
3 tbsp. coconut sugar
3 tbsp. flour
4 c. flour
1 tbsp. coconut sugar
½ tsp. salt
1 c. Earth Balance® Original Buttery Spread
¼ c. ice cold water
Toasted Quinoa Topping: Preheat oven to 350°F. Combine all ingredients in a bowl, mixing to combine. Spread out mixture on a baking sheet, and bake for 7-10 minutes. Remove from oven and set aside.
Filling: Combine all ingredients in a bowl, and set aside.
Galette Crust: Place all crust ingredients, except water, in a food processor, pulsing until crumbs form. Add water with machine running, and mix until just combined. On a floured surface, roll out dough into an oval about ¼-inch thick and place on a baking sheet. Place baking sheet in freezer for 10 minutes. Preheat the oven to 350°F. Remove dough from freezer, and fill with strawberry rhubarb mixture leaving approximately 1-inch around the edge. Fold up the edges, and brush with melted Earth Balance® Original Buttery Spread. Press toasted quinoa topping onto crust, and bake for 15 minutes, or until crust is golden brown and filling is bubbling. Allow to cool slightly before slicing and serving.